Silky Fennel Soup
Silky Fennel Soup recipe
Yield
6 servingsPrep
10 minCook
10 minReady
140 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
defatted |
|
| 1 | each |
fennel bulb
about 1 pound |
*
|
| 1 | clove |
garlic
|
*
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | pinch |
lemon zest
|
*
|
| ½ | teaspoon |
dill weed
dried |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | quart |
yogurt
non-fat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
defatted |
|
| 1 | each |
fennel bulb
about 1 pound |
*
|
| 1 | clove |
garlic
|
*
|
| 3E+1 | ml |
shallots
chopped |
|
| 15 | ml |
lemon juice
|
|
| 1 | pinch |
lemon zest
|
*
|
| 2.5 | ml |
dill weed
dried |
|
| 5 | ml |
coriander
ground |
|
| 0.9 | l |
yogurt
non-fat |
*
|
Directions
Clean and slice the fennel bulb, reserving any greens for garnish.
Cook the fennel in the stock with the garlic and shallots until soft.
Purée in a blender with the lemon juice and zest, and the spices.
Strain the purée if you wish a smoother texture.
Combine well with the yogurt and chill.
Serve garnished with chopped fennel greens or chopped coriander.
